Â Loaf (12 ounces) crusty Italian bread
Â 4 dill pickles, thinly sliced lengthwise
Â 1/2 pound roast pork, sliced (about 8-1/4-inch-thick slices)
Â 4 slices Swiss cheese (about 1 ounce each)
Â 8 teaspoons yellow mustard
1. Heat grill or grill pan. Cut bread in half lengthwise, then crosswise into four equal pieces. Layer each bottom piece with a sliced pickle, 2 slices of the pork and 1 slice of cheese. Spread the cut-side of each top piece with 2 teaspoons mustard.
2. Stack tops onto bottom pieces, and flatten to 1/3 original thickness. Place sandwiches on heated grill and weigh down with a heavy pot. Grill for 2 to 3 minutes per side, until nicely grilled and cheese melts. Cut in half on the diagonal and serve.